Spicy Chicken and Bok Choy Noodles (Fiery, saucy, and so good!)

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be found at lower prices.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce can be a lower-calorie option, while chili paste is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Smash and finely chop 2 cloves of garlic.

Thinly slice 2 green onions, separating the whites from the greens.

Thinly slice 1 long red chili.

Place the garlic, whites of the green onions, and sliced chili into a small bowl.

Prepare 1 Shanghai bok choy by slicing through the bottom to release the leaves.

In a bowl, toss thinly sliced chicken breast with cornstarch, salt, and pepper to coat.

Boil water in a large pot; add pre-cooked Mickey noodles and bok choy, blanching for 30 seconds.

Drain the noodles and bok choy and set aside.

In a bowl, mix together oyster sauce, soy sauce, ketchup, rice vinegar, sugar, and black pepper to create the sauce.

Heat vegetable oil in a large wok until hot; sauté the marinated chicken for 4-5 minutes until cooked through.

Add the whites of the green onions to the wok and sauté for 15-30 seconds until tender-crisp; transfer to a bowl.

Add more oil to the wok if needed; sauté the garlic, whites of the green onions, and sliced chili until fragrant.

Add the blanched noodles and bok choy to the wok, then pour in the sauce; stir to coat everything well.

Increase heat to high; add the cooked chicken and onions back into the wok and fold everything together.

Off the heat, add the greens of the green onions as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens